Brewing again #1

Brewed on 04/08/05 The actual starting gravity was 1.057.
The final gravity was 1.013

Brewer:	Gary Frankhouse		Email:	-
Beer:	Brewing again #1		Style:	American Amber Ale
Type:	Extract w/grain		Size:	8.5 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	29 IBU
OG:	1.057		FG:	1.013
Alcohol:	5.7% v/v (4.5% w/w)
Water:	Used regular tap water and did not pre-boil.
Grain:	1 lb. American crystal 20L 1 lb. Belgian CaraVienne
Steep:	Steeped grains in boiler from 80° F to 158° F and held for 1hr. Increased temp and removed at 170° F. Brought to boil, reduced heat then added LME and DME and brought back to boil. Will steep in a different pot next time then transfer. To much by-product from grains.
Boil:	60 minutes	SG 1.054	9.0 gallons
	3 lb. 5 oz. Light malt extract 3 lb. 5 oz. Amber malt extract 5 lb. Light dry malt extract
	Boiled all 9 gallons for 1hr and added Irish Moss at the last 15mins. Added yeast nutrient after the boil was completed.
Hops:	0.75 oz. Northern Brewer (8.5% AA, 60 min.) 0.75 oz. Nugget (12% AA, 30 min.) 1.0 oz. Hallertauer (4.25% AA, 10 min.)
Yeast:	Used Wyeast #1056. Made a starter 24hrs earlier. 3 cups of water and 2/3 cup of amber DME and boiled 15mins.
Log:	Aerated with pump and aeration stone during wort transfer to fermentation tank then pure oxy for 2.5mins and again 12hrs later for 2mins. Wort was foaming and bubbling. Fermenting in a 14.5gal stainless steel conical fermenter. Maintained a temperature after initial fermantation of 63°F degrees. Removed sediment at 1 week and again at 3 weeks. Kegged beer at 4 weeks, still a lot of yeast floating and on the bottom. Filtered beer using a 1 to 5 micron filter.
Carbonation:	30lbs for 48 hours then 3 to 5lbs
Tasting:	Started drinking beer after 1 week. Beer is a little cloudy but tastes great. Good malt flavor. This is the first beer I have made since 1975 and definitely the best. A lot has changed since then. My buddy Charlie Gray got me wanting to do this again. Next beer will be partial mash.

Recipe posted 05/15/05.